(1)
Hamidah, N.; Riyanto, R.; Uji, E. T. KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE<br><i>[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread With Cassava Flour (Manihot Esculenta) and Tempeh Flour Substitution]</i></Br>. MGI 2019, 14, 154-163.